Print

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)

One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting warmth of One Pot Chicken Dumpling Soup, a delightful blend of tender chicken, fresh vegetables, and fluffy dumplings. This creamy soup is perfect for weeknight dinners or cozy gatherings, allowing you to enjoy a hearty meal without spending hours in the kitchen. With easy-to-follow instructions and minimal cleanup, this recipe is designed for busy families who crave flavor and comfort. Using rotisserie chicken and refrigerated biscuit dough makes preparation quick and convenient, so you can savor every spoonful in just 40 minutes.

Ingredients

Scale
  • 4 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups shredded rotisserie chicken
  • 16.3 oz. refrigerated biscuit dough
  • 1 cup frozen peas
  • 2 bay leaves
  • Fresh chopped parsley for garnish

Instructions

  1. Melt the butter in a large pot over medium-high heat.
  2. Sauté the diced onion, carrots, celery, and a pinch of salt and pepper until softened (about 8 minutes).
  3. Cut the biscuit dough into quarters and toss with flour to prevent sticking.
  4. Add garlic and seasonings to the pot; stir well.
  5. Incorporate flour into the mixture; cook for an additional minute.
  6. Deglaze with chicken broth while scraping any bits from the bottom.
  7. Stir in shredded chicken, frozen peas, and bay leaves; bring to a simmer.
  8. Gently place the biscuit pieces on top of the soup without submerging them.
  9. Cover and cook on low heat for about 15 minutes until dumplings are cooked through.
  10. Season as desired; garnish with parsley before serving.

Nutrition

Find it online: https://cookingwithmia.com/one-pot-chicken-dumpling-soup-with-refrigerated-biscuit-dough/

save me